| Prep: 20 mins | Cook: 10 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 20g | 45g |
| sugars | fibre | protein | salt |
| 30g | 2g | 6g | 0.3g |
When I first experimented with the Finger Lime and Coconut Tart, I wasn’t immediately aware of the incredible journey it would take me on. As someone who draws culinary inspiration from the rugged landscape of Colorado, this tart brought a refreshing twist to my repertoire of mountain-inspired desserts. What truly captivated me was the unique combination of finger limes and shredded coconut, creating a tart that’s not just a treat for the taste buds but also a feast for the eyes.
Memories and Moments
The first bite of this tart transports me to the simpler times of my childhood, where groves of exotic fruits seemed just as out-of-reach as the stars on those clear Rocky Mountain nights. The lime’s freshness pairs seamlessly with the toasted notes of coconut, evoking memories of cozy cabin nights spent with family around a roaring fire. It’s a dessert that Gordon and I have come to love, often enjoying it as a sweet ending to our mountainous adventures.
A Healthier Indulgence
While desserts often get a bad rap for being diet wreckers, this Finger Lime and Coconut Tart offers some nutritional perks that make it worth the indulgence. Finger limes are rich in folates, potassium, and vitamin E, which are essential nutrients for overall health. The citrusy kick also provides a good dose of vitamin C, bolstering your immune system. On the coconut side, the shredded unsweetened coconut adds texture while contributing healthy fats and fiber, which are great for digestion and sustained energy.
Perfect Pairings and Alternatives
If you’re looking to create a complete meal experience, serve this tart with a light, citrusy white wine or some sparkling water infused with fresh lime zest. The tartness of the finger limes balances remarkably well with other tropical fruits, so consider a side of mango or pineapple slices for an added burst of flavor.
Other desserts like key lime pie or lemon bars share a similar zestiness but lack the unique textural interplay that the coconut provides in this tart. For a more rustic feel, you might want to try pairing it with hearty dishes such as hearty venison stew or a simple baked rainbow trout, both of which would echo the mountains’ calling while offering a balanced juxtaposition to the dessert’s light and refreshing profile.
The final result is a dessert that’s sophisticated yet approachable, an intersection of exotic flavors and down-to-earth simplicity. Indulge in a slice, and you’ll understand why this recipe holds a special place in my culinary heart.
What You’ll Need
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1 tablespoon finely grated finger lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 6 finger limes
Method
Step One
Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup unsweetened shredded coconut, and 1/4 cup granulated sugar. Add 1/2 cup melted unsalted butter and mix until the mixture resembles wet sand.
Step Two
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use the bottom of a measuring cup to smooth and compact the crust. Bake in the preheated oven for 10 minutes, or until golden brown. Allow to cool completely.
Step Three
In a large mixing bowl, combine 1 (14 oz) can of sweetened condensed milk, 1/4 cup fresh lime juice, 1 tablespoon lime zest, and 1 tablespoon finely grated finger lime zest. Mix until well combined and smooth.
Step Four
Pour the lime filling into the cooled tart crust and spread evenly. Refrigerate for at least 4 hours or until the filling is set.
Step Five
In a separate bowl, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled tart.
Step Six
Cut 6 finger limes in half lengthwise and gently squeeze out the juice and caviar-like vesicles. Sprinkle the finger lime vesicles over the top of the whipped cream as a garnish before serving. Enjoy your Finger Lime and Coconut Tart!
